Quantitative Evaluation of the Pyruvic Acid Content in Onion Samples with a Fully Validated High-Performance Liquid Chromatography Method
2016
Ianni, Federica | Marinozzi, Maura | Scorzoni, Stefania | Sardella, Roccaldo | Natalini, Benedetto
Onion cultivars with low pungency have been increasing in popularity because they are more attractive for fresh, uncooked use. The pyruvic acid amount is commonly used as a measure of onion pungency. For the first time the validation of a reversed-phase high-performance liquid chromatography method for the quantitative analysis of pyruvic acid in onion extracts was carried out. The established chromatography method based on the use of a 50 mM phosphate buffer (pH 2.5) eluent system provided good precision (RSD% in the range of 1.25–1.29, in the long-period) and accuracy (recovery% in the range of 97.70–111.62, in the long-period) as well as appreciably low limit of detection and limit of quantitation values (11.03 and 33.41 ng/mL, respectively). The validated method proved successful in the analysis of the onion extract from Dorata di Parma cultivar after a preliminary solid-phase extraction step. A significant adherence with results from previous spectrophotometric determinations turned out.
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